Amchoor

 

Amchoor

 

    Amchoor is a tangy spice made from sun-dried unripe green mangoes. Predominantly produced in India, it imparts a citrusy flavor to dishes without adding moisture, making it a unique souring agent in Indian cuisine.  

 

    Traditionally, amchoor is used to flavor samosa and pakora fillings, stews, soups, curries, chutneys, pickles, and dals. Its tartness enhances the taste of various dishes, and it's also known to tenderize meats, poultry, and fish when added to marinades.  

 

Easy Tips

 

Works Well With

 
       
  • Proteins: Chicken, fish, lentils, chickpeas
    •    
  • Vegetables: Spinach, okra, eggplant, potatoes
    •    
  • Starches and Grains: Rice, flatbreads, quinoa
    •    
  • Fruits: Apples, pomegranates
    •    
  • Dairy: Yogurt, paneer
    •  
 

Great Flavor Pairings

 
       
  • Salt
    •    
  • Black pepper
    •    
  • Cumin
    •    
  • Coriander
    •    
  • Chili powder
    •    
  • Ginger
    •    
  • Garlic
    •    
  • Mint
    •    
  • Honey
    •    
  • Lemon juice
    •  
 

Quick & Easy Ideas

 
       
  • Tangy Chickpea Salad – Toss canned chickpeas with chopped onions, tomatoes, cilantro, 1 tsp amchoor, and a dash of salt.
    •    
  • Spiced Fruit Chaat – Mix diced apples, bananas, and pomegranate seeds with 1 tsp amchoor and chaat masala.
    •    
  • Amchoor Roasted Potatoes – Sprinkle 1 tsp amchoor over roasted potato wedges for a zesty twist.
    •    
  • Mango Lassi with a Kick – Blend yogurt, mango pulp, 1 tsp amchoor, and sugar for a tangy lassi.
    •  
 

Recipes

 

Tangy Lentil Soup

 

A comforting lentil soup infused with the sour notes of amchoor, reflecting the traditional flavors of North India.

 

Serves: 4

 

Ingredients:

 
       
  • 1 cup red lentils
    •    
  • 1 medium onion, chopped
    •    
  • 2 cloves garlic, minced
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  • 1 tsp amchoor
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  • ½ tsp turmeric
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  • Salt and pepper to taste
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  • 4 cups water
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  • 2 tbsp oil
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Directions:

 
       
  1. Rinse lentils thoroughly.
    2.    
  2. In a pot, heat oil and sauté onions until translucent.
    3.    
  3. Add garlic and turmeric; cook for 1 minute.
    4.    
  4. Add lentils and water; bring to a boil.
    5.    
  5. Reduce heat and simmer until lentils are soft.
    6.    
  6. Stir in amchoor, salt, and pepper.
    7.    
  7. Simmer for 5 more minutes and serve hot.
    8.  
 

Amchoor-Spiced Grilled Chicken

 

Juicy grilled chicken marinated with amchoor, offering a tangy flavor reminiscent of Indian street food.

 

Serves: 4

 

Ingredients:

 
       
  • 4 chicken thighs
    •    
  • 1 tsp amchoor
    •    
  • 1 tsp cumin powder
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  • 1 tsp paprika
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  • 2 cloves garlic, minced
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  • 2 tbsp yogurt
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  • Salt and pepper to taste
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Directions:

 
       
  1. In a bowl, mix yogurt, amchoor, cumin, paprika, garlic, salt, and pepper.
    2.    
  2. Coat chicken thighs with the marinade; refrigerate for at least 1 hour.
    3.    
  3. Preheat grill to medium-high heat.
    4.    
  4. Grill chicken until cooked through and slightly charred.
    5.    
  5. Serve with naan or rice.
    6.  
 

Spiced Vegetable Stir-Fry

 

A quick stir-fry of mixed vegetables seasoned with amchoor, bringing a tangy zest to everyday veggies.

 

Serves: 4

 

Ingredients:

 
       
  • 2 cups mixed vegetables (carrots, bell peppers, zucchini)
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  • 1 tsp amchoor
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  • ½ tsp cumin seeds
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  • 2 tbsp oil
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  • Salt and pepper to taste
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Directions:

 
       
  1. Heat oil in a pan; add cumin seeds and let them sizzle.
    2.    
  2. Add mixed vegetables; stir-fry until tender-crisp.
    3.    
  3. Sprinkle amchoor, salt, and pepper; mix well.
    4.    
  4. Cook for another 2 minutes and serve hot.
    5.  
 

Amchoor Potato Cakes

 

Crispy potato cakes with a tangy twist, perfect as a snack or side dish.

 

Serves: 4

 

Ingredients:

 
       
  • 2 large potatoes, boiled and mashed
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  • 1 tsp amchoor
    •    
  • ½ tsp cumin powder
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  • 2 tbsp chopped cilantro
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  • Salt and pepper to taste
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  • 2 tbsp oil for frying
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Directions:

 
       
  1. In a bowl, mix mashed potatoes, amchoor, cumin, cilantro, salt, and pepper.
    2.    
  2. Form into small patties.
    3.    
  3. Heat oil in a pan; fry patties until golden brown on both sides.
    4.    
  4. Drain on paper towels and serve with chutney.
    5.  
 

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